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Effect of Storage Time on Biochemical Components and

Sensory Qualities of Wuyi Rock Tea Jinsuoshi

1 1 2,* 3 1
LIN Yanping ,摇 LONG Le ,摇 SONG Huanlu ,摇 LIU Baoshun ,摇 HUANG Yibiao
(1. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China;
2. School of Food and Health / Beijing Advanced Innovation Center for Food Nutrition and Human Health,
Beijing Technology and Business University, Beijing 100048, China;
3. Wuyishan Manting Tea Research Institute,Wuyishan 354300, China)

Abstract: The effects of different storage time on the biochemical components and sensory qualities of
Wuyi rock tea Jinsuoshi were studied,which provided the theoretical basis for the scientific drinking,
storage, transportation, and nutrition maintenance of Wuyi rock tea. The materials of the experiment were
lightly and mediumly baked Jinsuoshi. The results showed that the contents of polyphenols, catechins,
caffeine and water extract decreased and the water content increased. However, the amino acid content
first increased and then decreased. After 12 months storage, the contents of polyphenols in lightly and
mediumly baked Jinsuoshi decreased by 21郾 03% and 19郾 48% , catechins decreased by 21郾 87% and
17郾 24% , ester catechins decreased by 30郾 58% and 26郾 76% , non鄄ester catechins decreased by
10郾 25% and 6郾 45% , and caffeine decreased by 17郾 60% and 13郾 36% . The amino acid content of lightly
baked Jinsuoshi was the highest (2郾 32% ) in 6 months, and that of medium baked Jinsuoshi was the
highest (2郾 25% ) in 8 months. In the early stage of storage, the internal heat of lightly and mediumly